Saturday, 2 February 2013

Black garlic hummus (no tahini)

I should have told you about this earlier. I don't know why I didn't - the time never seemed right until now. And black garlic hummus is a dark and seductive thing - sweet yet intense, strange yet familiar, it definitely lends itself to being kept a secret

But a secret is no fun unless it's shared, so here we are... blend the chickpeas with the lemon juice, paprika and black garlic. While they are blending, slowly add the olive oil, in a trickle. Add some sea salt too while it's blending. Keep doing this until the mixture is mostly smooth with a few cheeky chickpea bits here and there. Serve with more paprika sprinkled on top

Zuza Zak

Cooking is more than just making something to eat. It is a way of connecting to our planet, our past, other people and cultures… Through food, I am rediscovering my own Slavic roots, as well as exploring other cuisines from around the world. Sometimes I am adventurous and experimental, other times I keep it basic and well rehearsed. At all times, I approach the act of cooking (and eating!) with love. I write not only about food but also about life, because to me the two are inseparable